- 1 pound fresh lump crabmeat
- 1/4 cup minced celery heart (including leaves)
- 2 green onions, minced
- 2 tablespoons minced fresh chives
- 1 1/2 teaspoons grated lemon peel
- 3 tablespoons mayonnaise
- 2 tablespoons créme fraîche or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 8 drops hot pepper sauce
- 1 (2 1/2-inch-diameter) baguette, cut into scant 1/2-inch slices
- Olive oil
- 1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)
- Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
- Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
- Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.